Sous Chef-Columbus

Cameron Mitchell External•Columbus, OH

About The Position

Cameron Mitchell Restaurants is seeking a Sous Chef to help ensure the kitchen provides nutritious, safe, appealing, and properly flavored food while maintaining a safe and sanitary work environment. The role includes menu planning, budget preparation, payroll and food-cost oversight, and maintaining other records. The Sous Chef establishes food-quality standards and trains associates in cooking methods, presentation, techniques, portion control, and nutrient retention. The Sous Chef directly supervises Heart of House associates in accordance with company policies and applicable laws. Supervisory duties include interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining associates, addressing complaints, and resolving problems. The position also supports the company’s culture and hospitality values, protects company assets, controls costs, promotes revenue, and complies with applicable employment, food-handling, sanitation, and alcohol-service requirements.

Requirements

Genuine approach to hospitality.
Leadership, kindness, and positivity.
A “Yes, is the Answer!” mentality.
Values teamwork, family, and community.

Responsibilities

Maintain professional appearance, personal cleanliness, and proper uniform, and display a confident, friendly disposition.
Maintain, support, and promote Cameron Mitchell Restaurants’ culture and philosophies.
Understand and protect company financial assets.
Control costs and maximize revenue.
Communicate in a timely and professional manner with the groups the company does business with.
Comply with policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service.
Establish quality standards for menu items and food production.
Assist in controlling kitchen costs.
Maintain restaurant sanitation above Health Department standards.
Maintain proper security of restaurant personnel and guest property.
Ensure kitchen food is nutritious, safe, appealing, and properly flavored, and maintain a safe and sanitary work environment.
Plan menus, prepare budgets, maintain payroll and food-cost oversight, and keep other records.
Train associates in cooking methods, presentations, techniques, portion control, and nutrient retention.
Interview, hire, and train Heart of House associates; plan, assign, and direct their work; appraise performance; reward and discipline associates; address complaints; and resolve problems.